2 tbspPanko bread crumbsplus more for coating crab cakes
salt and pepper to taste
Mustard-Dill Mayonnaise
1cupMayonnaise
2 tbspCountry grain mustard
2 tbspDillchopped
salt and pepper to taste
Instructions
Mustard-Dill Mayonnaise
Mix all ingredients together and refrigerate.
Crab Cakes:
Preheat oven to 375°F.
Combine all ingredients including the 2 tablespoons of bread crumbs and mix well. Form into 8 crab cakes and coat with additional bread crumbs. Sauté with clarified butter or canola oil on medium to high heat for 3 minutes on first side. If using the canola oil, you can add 2 tablespoons of unsalted butter to pan when you flip the crab cakes over. Sauté for 3 minutes on second side to get a crispy crust. Heat in oven for 3 minutes.
To serve, plate the crab cake with the mustard-dill mayonnaise. The crab cake can be prepared a day ahead and sauteed before serving.
Notes
Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis. This recipe appeared in the July 2013 issue of Cape Cod LIFE.